Recipes

Hake with asparagus, new potatoes and lemon

Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Aug 22 2020 - 05:55
Serves: 1
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 1 bunch of thin asparagus
  • 4 baby potatoes, cooked, peeled and halved
  • 50mls olive oil
  • 30mls water
  • Juice of half a lemon
  • 1 clove of garlic, peeled and sliced
  • A sprig of thyme or rosemary (optional)
  • 140g fillet of hake, skinned and pin-boned
  • Salt and pepper

1. Preheat your oven onto 185 degrees Celsius.

2. Trim the bottom third from the asparagus and discard it.

3. Put the tips on a roasting tray along with the cooked potatoes, olive oil, water, garlic, lemon and herbs .

4. Place the fish on top and turn in the olive oil mixture then season with salt and pepper.

5. Bake in the oven for 12 minutes or so, this will always depend on the thickness of your fish. If you feel it needs a little more time just pop it back in the oven for a minute or so.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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